This is a no knead pizza dough, which means that all you have to do is put the ingredients together put together and then wait.

In a bowl, mix the flour with the salt and yeast. Add the water and stir until a smooth mass without lumps forms. (Again, kneading is not necessary.)

Cover the bowl and leave at room temperature to "turn on" the yeast. Place the bowl in the refrigerator for a day to rise.

The next day, remove the dough from the refrigerator and let rise to temperature for 30 minutes.

Meanwhile, for the topping, cut the potatoes into 3 mm slices, mix with 1 tablespoon olive oil and

Season with salt and pepper.

Bake the potato slices op the plancha (or in a skillet) on medium-high heat for about 15 minutes until golden brown. and set aside.

Heat the remaining olive oil in a skillet and sauté the onion for about 8 minutes over medium-high heat. At the end, add the thyme leaves.

For the garlic oil, mash the garlic with the olive oil.

Divide the dough into four portions and dust your work surface with flour. Roll out each portion into a pizza crust.

Brush the top of each pizza crust with the garlic oil and spread the onion and pancetta on top.

Top the pizzas with the potato slices and crumble the blue cheese on top.

Bake the pizzas on the pizza stone on a rack over the plate setter finish until the cheese is melted.